Manufactured food product and process of producing the same.



G. VON RIGLBR. v MANUFACTURED FOOD PRODUCT AND rnoonss or PRODUCING THE SAME. APPLIOATION FILED MAY 22, 1913.

1 511 8, 3 l 7; Patented Nov. 24, 1914.

2 8HEETS-SHEET 1.

. G. VON RIGLER. MANUFACTURED FOOD PRODUCT AND PROCESS OF PRODUCING'THE SAME.

APPLICATION FILED MAY 22, 1913. 1,1 18,3 17.

Patented Nov. 24, 1914.

2 SHEETS"SHEET 2.

Fig.2.

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GUSTAV VON RIGLER, 0F KOLOZSVAR, AUSTRIA-HUNGARY.

MANUFACTURED FOOD PRODUCT AND misgn Application filed May 22.

To all whom i' 6 may concern Be it known that I, Dr. Gusrav VON Rn;- Litn, a subject of the King of Hungary, residing in Kolozsvar, Austria-Hungary, professor in the University of Kolozsvar, Hungary, have invented certain new and useful Improvements in Manufactured Food Products and the Process of Producing the Same, of which the following is a specification.

The invcntirm relates to the production of a manufactured, food product, similar not only to the composition and appearance. of the natural milk, but also in behavior when subjected to the ordinary methods of heating milk, such as cooking, cooling, coagulating, etc. The attaining of the latter quality is the object of the present invention. For it is not difficult, from constituents such as are contained in natural milk, to produce a fluid whose composition is similar tothat of the natural milk, possessing the external qualities of the same. 1 have. however, so selected materials to be employed in the production and to so treat them that the artllicial milk thus formed will undergo cooking, cooling and other operations which are carried on with milk in the household and in the loud industry like the natural milk and without their milky qualities suffering a change. The present invention answers these demands, gluten being employed as the albuminous matter for the production of the artificial milk, which material can be dissolved or quenched in the solvent in such a way that the same remains in uniform distribution both under heat and under cold. at rest or in motion, and also holds the other materials combined in solution,,'fi')r instance, the fat in perfect emulsion and in consequence thereof can easily be sterilized. preserved and transported.

The use of gluten as albuminous basic material for the artificial milk offers the still further advantage that the same is available in large quantities and at relatively low prices and. in consequence of its vegetable origin excludes those dangers which in the use of animal albuminous material. in consequence of the disease causing bacteria and spores contained in certain cases in them. can occur, an advantage which in a food, like milk, which forms the specific food of nursing childrembhildren, sick people, convalescent and Weak people,

Specification of Letters Patent.

IROCESS OF PRODUCING THE SAME.

Patented Nov. 24., 1914.

1813. Serial No. 769,178.

the requirements for the production of artilicial milk.

For the purpose .of transferring the gluten into the partly dissolved, partly quenched form, similar to the albuininous materials of the natural milk the gluten in accordance with the process of the present invention is used in the fresh raw condition. In such treatment of the gluten there are employed very diluted solvents or quenching means and very energetic mechanical agitation. As solvent or quenching means there is used a very dilute aqueous alkali solution, preferably a potassium hydrate solution, to which a little alcohol is added. The dissolving or quenching of the fresh gluten in this solution-iscarrim out at ordinary temperature and the-mechanical treatment is continued until, a liquid of slightly yellowish color, thick, opaque and strongly foaming appears. 0 From which on standing only the starch kernals contained in the gluten separate, and these are run off by filtration, standing or removed in any other way. The appearance of the liquid thereby sull'ers no change, and the filtered liquid shows also no perceptible change if it is allowed to stand for a considerable time, is heated or cooled or treated mechanically, for example, shaken or stirred. The

reaction of the liquid should be very weakly alkaline. Therefore the amount of alkali employed forthe solvent or quenching liquid must be proportioned in accordance with the amount of gluten to be added. As as example, if 150 grams of raw gluten is to be employed per liter then there 15 employed 0,010-().()15% potassium lye, which contains 0.5% alcohol. This product forms the basic material of the food product to be produced. Into this basic material there are now brought the necessary mineral constituents, and taking into consideration the composition of the water to be employed and the circumstance that the basic material already contains the necessary amount of potassium-if potassium lye was employed in the production of the same. As a general rule then, the use of pure faultless drinking Water being assumed; to which at soda, chlorid and phosphorus.

course the greatest 'care is to be given, it becomes a question of the addition of lime, These materials are preferably in the for .l of cooking salt, lime water, and phosphoric acid to the basic material, and in iheiorm of previously prepared dilute solutions. in adding these materials care is to be taken that the basic material does not lose its alkaline reaction. To the basic fluid there is added the requisite sweetening material sugar of any kind or, if prepared for those suffering from sugar in the blood, in the place of the sugar, saccharin. lhese materials are preferably put in the solid con dition into the liquid and dissolved in this itself. The alkalinity of the basic fluid containing'the mineral materials and sweetening materials should preferably for ten 0. c. of liquid correspond to 0.5 c. c. of 10% normal acid (indicator phenolphthalein) The is emulsified in the basic liquid, which is preferably performed under very energetic mechanicai treatment at a some- .What high temperature-about 'ZO-lOO C.

As 'fat substances there are employed preferably vegetable fats or vegetable oils, from the same hygienic standpoint as Was mentioned above with reference to the vegetable albumin, the gluten. ()ii course however, in case of necessity animal fats or oils can also be employed. With regard to the fact that at times cocoanut fat can be most easily and cheaply obtained there Will be set forth at length hereinafter the treatment of the cocoanut fat as the representative of the fats employed.

An amount of cocoanut fat amounting to about 3.5% by Weight oi the basic fluid is melted in hot Water and then mixed With the basic fluid heated to at least C. The mixing is carried on slowly at the beginning, then gradually more rapidly and energetically and at the same time the temperature of the basic fluid is gradually increased, preferably by means of the Water or steam bath, for example, in such a manner that-the same rises about every quarter of an hour 10 C. up to C), at which temperature the stirring is continued still for about half an hour longer. If care is taken for a correspondingly energetic miX- ing then in this-manner Within four to five quarter hours the finished,'hot and conse-' quently sterile milk is let oil and in case care is taken for suitable settling, filtering, coolingand bottle-filling devices, can be filled in bottles in a sterile condition.

The .finished artificial or vegetable milk.

that of cows milk. The taste of the same is animal curd.

aneg'reeable xsweetish sour. After three days the curd rises to the surface in consequence of the bubbles ((10,) developed in I the same. When the curdled artificial milk is cooked the coagulate thickens and "forms a mass similar to the curd. yet somewhat looser. This possesses a very agreeable taste similar to that of the curd of sheeps milk. lhis curd can be employed for all purposes of cooking in the same manner as By inoculating with kephir ant-invention for producing the product of this invention. I

Figure l is a vertical section of the apneratus, and Fig. 2 a crcss-section taken on a plane at about the line Ill-H ofvFig. l.

The apparatus comprisessuch a grouping of the mixing, clarifying, emulsifying and. cooling devices that the same are arranged in the succession oftheir application as regards each other in such a manner that the liquid flows immediately out of one device into the next succeeding it. This, with a proper arrangement and adjustment of valves enables the purifying and sterilizing of the entire apparatus with hot Washing or sterilizing liquid or Water. I

In the drawing the mixing vessel serving for the production of the basic fluid is de signated by the reference character 1, the stirring device 2, the feeding inlet 3, the 8X4 pansion vessel receiving theifoam 4. The stirring device rotates preferably at l5020! revolutions 'per niinute, and the mixing receptacle has preferably a quadratic crosssection. It has been shown. for instance, that only with this construction the solu* tion or quenching of the gluten can be attained in a relatively short time with perfectly satisfactory results. It has further been proved as advantageous to so arrange the stirring device that the same does'not touch the bottom of the receptacle. 5 is the belt pulley of the stirring device.

The finished basic fluid flows through the pipes 6-6 provided with valves alternately into the one or the other of the settling receptacles 7 7, so that for further Working settled basic fiuid Will always be available out of which the starch content of the gluten is already separated. ,By proper ad ustment of the three-Way valve. 8 8, the settled basic fluid is now let oil through one ofthe filters 9 9, into the fat emulsifying receptacle 10 provided witha stirring device 11 driven by the pulley 13; intowhich fat emulsifying receptacle the fatty xr'nateriai isintrbdriced by the feeding inlet 12. ilhe construction of the stirring device is identical with that of the one previously mentioned; the emulsifying vessel also possesses advantageously a quadratic horizontal cross-section, and is also furnished with receptacles 24.24 for the reception of the foam. The stirring device should be able preferably to make up to 400 rotations per minute. The emulsifying vessel stands in the water bath 14, which by means of the heating Worm 15 can be heated with hot water to about 100 C. Finished milk flows through the filter 16 into the pre-cooling receptacle 17, Where it will remain for about'an hour subjected to the slow, cooling action of the energetically operated corrugated sheet iron sur' face cooler 18, and then passed to the filter 20. It will be perfectly cooled and filtered and can be filled at 21 in bottles.

By means of the branch ipe 22 the entire apparatus can be laced under hot water or any other steri izing and purifying fluid, which flowing over the ordinary course of the milk rinses and sterilizes the same. There are provided for the purpose of mechanical purification of the receptacles suitably disposed holes. The whole apparatus is arranged on the frame 25 and the ladder 23 makes the higher lyin portions easily accessible. As is seen the uid traverses the apparatus up to the point of the complete finishing of the milk in a closed stream without the same coming into contact with the outer air or the human hand, so the possibility of infection is avoided.

It will be understood that the foregoing is illustrative of my invention, and that changes may be made within the scope of the claims without departing from the spirit of the invention.

I claim as my invention 1. The manufactured food product comthat prising fats emulsified in a liquid containing dissolved or quenched luten.

2. The manufactured foo product comprising fats emulsified in a liquid containing dissolved or quenched gluten, and inorganic salts corresponding to the constitucntsof the natural milk. Process of manufacturing a food product which consists in dissolving or quenching gluten in a liquid and then emulsifying fats with the same.

4. The process of manufacturing a food product which consists in dissolving or quenching gluten at ordinary temperature in a dilute, aqueous, alkaline solution, preferably in a potassium solution which contains 'a small amount of alcohol accompanied by energetic mixing, then adding mineral salts and sweetening material, then addin the necessary amount of fat or oil, pre erably vegetable oil at a higher temperature and increasing the same to a temperature of from 70 to'10Q 0., then mixing and emulsifying the liquid, and then filtering and cooling the product. a

5. The process of manufacturing a food roduct which consists in dissolving gluten in a liquid, then emulsifying the fats therewith, and then cooling and filtering the product, all of the said steps being performed in a single apparatus.

6. A manufactured food roduct consisting of emulsified soluble g uten, vegetable fat, and Water.

In witness whereof, I have hereunto signed my name in the presence of two subscribing witnesses.

Dn. GUSTAV VON RIGLER.

Witnesses:

ARTHUR LASLOY. JOHN J. Ron'ro. 

